Adapted from a recipe by Xavier Herit, head bartender, Daniel, New York, New York

  • 1 ounce Grand Marnier
  • 1/2 ounce peach purée*
  • 1/2 ounce fresh orange juice
  • 2 ounces chilled Prosecco
  • Splash of grenadine
  • *Peach Purée
  • In a blender, purée the flesh, including the skin, of one white peach together with two or three ice cubes and a half teaspoon of fresh lemon juice.

Shake the Grand Marnier, peach purée and orange juice over ice and strain into a chilled Champagne flute. Add the Prosecco and the grenadine.

Published on July 12, 2010